Tag Archives: Creole cuisine

Blogging into the Void: Inspiration

Ever since Thanksgiving – fully two months ago plus – there has been a dearth of productivity on my part. It was always edit the next chapter. Get Volume One re-edited and redone for a reprint. Every once in a while some writing a V. 2 would sneak in. Then again it was always back to volume one, damn the volume one.

Well, now it has been re-edited. What remains is to re-submit it to the printer so that a clean version can be reposted online for sale. And yet, for the past several weeks, I have been more and more slipping into a depression of sorts wondering if Volume II can ever move forward. Finally, today, February 9, 2015, I have taken the day off. I have gotten some interesting books. Today I begin reading and seeking inspiration. It has in fact already started. The Muses await, peeking around the door and window, and hopefully today and tomorrow they will make themselves known more fully. This post is the first step.

 

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Filed under Louisiana History, New Orleans Tercentennial, NEW ORLEANS TRI-CENTENNIAL 1718 TO 2018

Ain’t Technology Grand !?!?

Hello Dear Readers,

This post is simply to inform you that the revised, updated, and latest corrected version of The Petticoat Rebellion (Version 1.3) is now available as a .pdf download from the cookbook page at the The 1718 Project main website (http://1718neworleans.com).

Thanks are due to all my patient readers who have put up with the typos, omissions, and bad grammar in the earlier versions. One of the glories of the electronic age is the ability to consistently make our resources more accurate and useful.

“Ain’t Technology Grand !?!?”

N.O. Historic Marker

The raison d’être of the 1718 Project

And now that Volume 1 is “put to bed”, I think it may be time to begin thinking about and writing about The 1718 Project as a whole once again.

Thank you again for your continued support and encouragement as the Tricentennial grows ever closer.

 

 

 

 

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Filed under Louisiana History, Tri-centennial, 1718, 2018, 300th, anniversary, author, writer, speaker, teacher, non-fiction, Bienville, Iberville, Bayou St. John, Natchez, Indians, Native American, Tunica, Bayougoula, Mississippi,

IT’S FINALLY DONE . . . Self-Printing and Self-Editing, Part VI

Well, IT’S FINALLY DONE!  (BTW, its never done) But Beth and I’s book, The Petticoat Rebellion: A Culinary History of French Louisiana is now available IN PRINT from Amazon.com. Just search for Laiche or The Petticoat Rebellion and it will take you right to it (the print version is listed at $8.99).

As stated above, it’s never really done. But we have at least reached a milestone. and since this blog now has the added dimension of being a chronicle of the self printed and self edited work that is writing books in the 21st-century; it seems that there should be a few comments here on this process. First of all, for me anyway, it was not really difficult to understand the process but it was incredibly hard work to follow the process. Two of the largest issues were waiting on CreateSpace and iTunes Connect to process the pages contained in the book. Other than the waiting, there were a few issues with the illustrations(specifically in CreateSpace). Another significant issue was the formatting. and the formatting, and the formatting. Such is the digital aspect of self-publishing and self editing.

Although volume 1 is virtually finished, I am sure that my readers(If any) will point out the typos, the grammatical errors, and any other goofiness that appears in their copy of volume 1. Already in discussing the proof copy with some friends we have already found two errors which will be corrected for the next release, Version 1.4, that is sure to follow (whenever).

But now it’s time to turn my attention back to volume 2.

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Filed under Creole Cooking, Louisiana History, New Orleans Tercentennial, NEW ORLEANS TRI-CENTENNIAL 1718 TO 2018

Self-Publishing and Self-Editing, Part V

Summer is over. It has been one heckuva summer too! it’s time for a few updates to the 1718 Project. Let’s begin with the actual”writing”. Three chapters have been written for volume 2, namely, a chapter on Gov. Vaudreuil’s regime in the 1740s, the backstory chapter about Tante Suzanne and her mother’s heritage from West Africa to San Domingue, to the original capital of Louisiana, Mobile. Finally, a very short chapter on Gerard and Suzanne’s take on coffee, chocolate, and wine. But you will have to wait for these chapters when volume 2 is posted.

Much of the time this summer has been spent on the title of this blog entry. I’ve uploaded volume 1.1 to CreateSpace, it is now in revision and more self-editing. Making no promises, I hope to upload volume 1.2 by the end of October, and have it ready for download as an e-book and also available in a print version. In other news, and with a bit of excitement, Beth and I will be presenting an author’s night at the local library at the beginning of November. The two sessions will be on Thursday November 6, and on Saturday, November 8. In character as Frere Gerard and Tante Suzanne, we will introduce the 1718 Project, The Petticoat Rebellion, and some recipes. The presentation will be enhanced by some actual food.

Here is a recipe that we came up with in the late summer. We made it from scratch, I don’t know if it’s very original. The more I research the history of food in the 18th century and then put that research into practice creating recipes that would have likely been used by our story tellers, Frere Gerard and Tante Suzanne, the more I get this feeling that originality is very hard to achieve. Most of Creole cooking is not rooted in its originality but rather in its variations. After all, there are only 4 or 5 meat choices, somewhat more vegetable choices, combined with 5 or 6 grains, and then enhanced with numerous spices and herbs. In any event, our Orange and Ginger Chicken (which follows) turned out to be a pretty fantastic meal. Hope you enjoy.

Tante Suzanne has come up with a new recipe using only ingredients and spices available in New Orleans in the mid-18th century.

Begin with the juice of four fresh oranges at least 2 tablespoons of fresh ginger, ground or crystallized. Sauté the holy trinity and the pope ( onions, celery, bell peppers and garlic *) in a bit of olive oil for 10 or 15 minutes, chunk up several pieces of boneless chicken (dark or white, as you prefer) add to the sautéed vegetables with about a cup of stock. Let that simmer for about a half hour, Add orange juice, Some pulp, and the ginger, stir well and let that cook at least for a half hour. Cooking time can vary but I wouldn’t go over a total of 1 1/2 to 2 hours. Serve over rice with a nice salad or side –. baby carrots make a nice choice.

* Quantity of each depends on amount of servings desired. For a family of four or five, Tante Suzanne uses one each medium onion and bell pepper, two or three stalks of celery, and five to six cloves (toes) of garlic. Reduce or enlarge the quantity according to your needs. The same idea goes for the amount of chicken.

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Filed under Creole Cooking, Recipes, Tri-centennial, 1718, 2018, 300th, anniversary, author, writer, speaker, teacher, non-fiction, Bienville, Iberville, Bayou St. John, Natchez, Indians, Native American, Tunica, Bayougoula, Mississippi,

EVERYDAYNESS

My last post back in May originated in St. Louis. While I did in fact get lots of research done for the project there, it has been a while since I have been able to get back to my networking. Immediately upon our return from St. Louis we were thrown into the process of moving to a new house. Keeping it on the cheap, and since the distance from the old house to the new house was very short we decided to use our pick up truck to move. At the pace of one room every two or three days as well as all the accumulated stuff of 40 years of marriage, etc, the move took the entire month of June. We finally completed the last cleanup on the Fourth of July.  Naturally, except for an occasional visit into my real life – writing, that is – very little production was accomplished during that month. I looked forward to July to get back into the swing of things; production of new material, revision of old material, blogging, working on the webpage, et. al. Well, here it is the end of July and I have produced perhaps half a chapter. I have done no recipe testing and only a minimal amount of research. This morning in a moment of revelation, it occurred  to me that the nature of one of the great enemies of the writing life is “everydayness”.

TO MOWING DE LAWN

 

 

 

 

OR

DICKENS WRITING

THAT IS THE QUESTION

 

 

For instance, it is now One o’clock in the afternoon on a Monday, my family is away at work and I have the whole house to myself, I have plenty of food, lots of coffee, and yet what have I done since waking this morning? I prepared breakfast, I read the news, I watched the news, I went to the bank, I went to the gas station, I came home and cut the grass, then cleaned up a little bit in the yard and continued to do what I have been doing the entire month of July, that is, unpacking. The unpacking is almost done, as done as it needs to be for the family to be functional so now I can actually post to my blog. Last night I actually reviewed the construction of the new website. As of yet today I have done no research, have done no writing on the new production, nor any revision of the old material.

So there you have it –  everydayness – doing what a homemaker does, doing what a retired Country Gentleman does, doing all sorts of things except writing.

So now I will try to schedule not only general ideas of what I intend to do on a given day or during a given week, but I have taken up the idea of laying out a daily to-do list to balance the everydayness with the real purpose of my existence –  Writing Culinary History.

Stay tuned, something interesting may begin to develop as summer begins it’s march toward fall.

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Filed under Creole Cooking, New Orleans Tercentennial, NEW ORLEANS TRI-CENTENNIAL 1718 TO 2018, Non-Fiction

HELLO FROM ST. LOUIS

Hearth Arkansas PostTagging along on my coauthor/ photographer/wife’s business trip to St. Louis, I am reveling in first hand visual research on the Arkansas Post and the Illinois Country. We now have, among others, our first original photograph of an 18th century hearth.

Culinary historical research so far (2010 – present) has established that this area provided Lower Louisiana with pork, primarily hams, wheat flour, and wild game produce. This last category includes meat, fur, hides, tallow, and fat/oil. The materials provided by this unexpected adventure into Upper Louisiana will go far to further confirm these ideas as well as generate new information to complete coverage of this oft neglected source of 18th century Creole food ways.

View of St. Louis

Now (Later in the Week) the history of the region is coming more into focus. Lots of French and Indian diplomacy and cultural exchange going on from the 1670’s forward. French Louisiana has surprisingly more depth than a study of New Orleans and it’s surroundings would indicate.

On another note, St. Louis is about as American as a city can be. And surprise, surprise – it’s cuisine is a collection of food from literally all over the world. So far we have sampled St. Louis pizza, eh, it’s a pizza. St. Louis invented the toasted ravioli, turned out to be pretty good. The barbecue pork and beef are excellent.

Now for something completely different. Never stay at the St. Louis Airport Hilton. In-the-room wifi access is a charge, not free. The phone to the front desk does not work. No complimentary breakfast. The parking lot card reader is flaky, never know if you can get in or out until you’re there. Need one say more. However, the staff was very nice and helpful.

Get your FREE copy of
The Petticoat Rebellion Vol. One @ The iBookstore
OR
http://self.gutenberg.org
OR
our website, http://1718neworleans.com

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Filed under 18th Century, Louisiana History, New Orleans Tercentennial, Non-Fiction

Self-Publishing and Self-Editing, Parts IV b & V; et. al.

http://1718neworleans.com

Self-Publishing and Self-Editing, Part IV b

The institutionalized process of academic printing has also encapsulated all of the above functions (i.e. create, print, edit, bind, publish, sell) into the peer-review system, especially the editing function. Whereas 20th century publishing houses offered editors to their authors* , in the academic system, the process of research, writing the essay, submission to journals, peer-review, criticism, controversy, rewrites,response to critics, presentation at conferences, more rewrites, collection into a book, submission to university presses, etc. pretty much solves the problem of having a book edited. Independent scholars and authors have yet to solve this problem. Or, better stated, the system is now basically a money issue. One can pay a professional editor to go over your work, do the rewrites and then submit ( see Part IV a). Or, I see hope in the revision process. The Petticoat Rebellion Vol. One is now at version 1.0. I know that it contains some errors. Over the next several months, as these errors come to light, the can be corrected and offered as updated versions, much like software has been done for decades. It remains to be seen how this process will play out.

*Note: how one became one of their authors is a whole other matter.

Self-Publishing and Self-Editing, Part V

Four units moved on the iBookstore. Thirty-eight downloads from the website. One download from Gutenberg Self-Publishing. And even one fan letter – in the FIRST MONTH !

Whoop didily do    !!!

This week Version 1.1 was posted making some minor corrections to chapters 6 and 17. I hope that my readers (that sounds so cool!) will forgive chapter 6’s title and fix themselves some red beans and rice, rather than some “read’ beans and rice. Oh well, after all, that’s why version 1.0 is free. Subsequent versions will also remain free. I am thinking of charging a dollar on the iBookstore once the on-going editing and revisions play out. Of course volume 2, will carry a charge, but that amount hasn’t been decided yet.

The self-publishing process was really a learning experience as well. Not only mastering the technology of iTunes Producer but tending to the thousand details regarding copyright, page layout, and book layout. Nevertheless, as time-consuming as the process was and remains, it is definitely NOT a waste of time.

Apart from the marketing, which never ends, the final task remaining is conversion to EPUB and submission to Amazon for the Kindle version.

And now for something completely different. 

I find it fascinating that one who could probably be considered the best of Louisiana’s French governors (after Bienville) is also the one least documented, the hardest to pronounce, and almost unknown to the general population, much less to the historically minded population. PIERRE DE RIGAUD DE VAUDREUIL DE CAVAGNIAL,  Marquis de VAUDREUIL, called by the citizens of New Orleans and Louisiana, and mercifully for historians and writers, the Grand Marquis. Monsieur Vaudreuil was a quintessential French aristocrat of the Old Regime. His governorship during the 1740’s raised Louisiana to it’s highest point as a French colony. He dealt with (and controlled) the Native Americans of the Mississippi Valley, he stabilized the colonial economy, he opened up trade (against policy) with the Spanish and British empires in North America and the Caribbean; and finally, for good measure, he introduced gracious living to New Orleans’ nascent Creole society. The Grand Marquis was indeed a traditional New Orleans character. He then went on to become governor of New France, that is all the French possessions in North America, where-in the wrong place at the wrong time-he was the governor who found himself surrendering to the British and pretty much losing the French and Indian Wars.

You will read more about him in The Petticoat Rebellion Volume 2. If you can’t wait, here is a link to probably the best biography available in English at this time.

http://www.biographi.ca/en/bio/rigaud_de_vaudreuil_de_cavagnial_pierre_de_4E.html

 

http://1718neworleans.com

 

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Filed under 18th Century, Louisiana History, New Orleans Tercentennial, Non-Fiction